Savory Oatmeal Pan Bread

by becky
Created
Imported from cooking.nytimes.com

This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.

Ingredients

  • 110 grams (1 1/8 cups) rolled oats
  • 70 grams (1/2 cup plus 1 tablespoon) whole wheat pastry flour
  • 10 grams (2 1/4 teaspoons) baking powder
  • 4 1/2 grams (scant 3/4 teaspoon) salt
  • 1 gram (1/4 teaspoon) freshly ground pepper
  • 150 grams (1/2 cup plus 1 tablespoon) milk
  • 110 grams (2 extra large) egg
  • 1/2 cup fresh herbs, such as parsley leaves, sage, marjoram, thyme, dill, chopped (1/3 cup chopped)
  • 50 grams (3 tablespoons) grated onion
  • 4 tablespoons extra virgin olive oil

Directions

  1. Preheat the oven to 400 degrees.
  2. Place the oats in the bowl of a stand mixer or into the bowl of a food processor fitted with the steel blade. Sift together the flour, baking powder, salt, and ground pepper and add to the oats. Add the remaining ingredients except 2 tablespoons of the olive oil and mix at medium speed or pulse together until well blended. Scrape down the sides of the bowl and the beater and mix again for about 30 seconds.
  3. Add 2 tablespoons of the oil to a 9-inch cast iron skillet and place in the oven for 5 minutes. Remove from the oven and spread the batter in the pan.
  4. Place in the oven and bake 30 minutes, until the top is nicely browned and a tester comes out clean when inserted in the middle. Remove from the heat and serve hot, or allow to cool on a rack.